Ingredients Jump to Instructions ↓

  1. 1 3 Pound Canned Ham

  2. 20 oz (1 Can) Pineapple Slices

  3. 1/2c Chili Sauce

  4. 1/4c Sugar

  5. 2 tb Lemon Juice

  6. 2 ts Worcestershire Sauce

  7. 1/2ts Chili Powder

  8. 2 tb Cold Water

  9. 1 tb Corn Starch

Instructions Jump to Ingredients ↑

  1. + Directions : Yield: 8 To 10 Servings Place the ham, fat side down, in a 12 X 7 X 2-inch baking dish. Micro cook, covered, 10 minutes, giving the dish a 1/2 turn after 5 minutes. Meanwhile, drain the pineapple slices, reserving the syrup. Combine 1/4 cup of the syrup with the chili sauce, sugar, lemon juice, worcestershire sauce and the chili powder. Turn the ham over and spoon the sauce over the ham. Micro Cook, uncovered, until the ham is hot, about 10 minutes, giving the dish a half turn after 5 minutes. Remove the ham from the dish and cover with foil to keep it warm. Pour the pan juices into a 2 cup glass measuring cup. Add enough water to make 1 1/4 cups of liquid. Mix the cold water and corn starch, blending well. Stir this mixture into the juices in the measuring cup. Micro cook, uncovered, until thickened and bubbly, about 2 to 2 1/2 minutes, stirring every 30 seconds. Set aside. Place the pineapple slices in the same dish that the ham was cooked in and add the remaining pineapple syrup. Micro cook, covered, until the pineapple is hot, about 3 minutes, turning the dish once. Remove the pineapple from the syrup and brush with a little of the barbecue sauce. Place the ham on a heated platter and arrange the pineapple slices around it. Spoon a little of the sauce over the ham and serve the remaining sauce as a side dish.


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